How To Make Infused Oil With Herbs and Spices
In this post I explain 2 different methods of making herb-infused oils. The long method uses dried herbs or spices and a carrier oil infused over a long period of time while, exposed to sunlight, to make a concentrated oil infusion without using any heat. It’s a simple and effective way to make a high quality infused oil without all the fuss and mess of using a stove or crockpot. I will also walk you through the quick heat method if you need infused oil in a pinch by using a stovetop or a crockpot.
Making herbal-infused oils is one of my favorite self reliance skills I’ve ever learned. I believe infusing oil is a basic skill any homesteader, homemaker, naturally minded mama, herbal enthusiast, etc. should know! It is so easy to make, and has multiple wonderful uses and benefits, and is so cost effective to do it yourself! I use herbal oils in balms and salves I’ve made and use every day for myself and my kids. I often give away and sell small amounts of it to friends, on Etsy, and to local customers of our roadside farm stand. Making herbal infused oil is something that has paid for itself over the years. It has allowed me to have high-quality skincare and first aid, made from ingredients I choose, while not costing me an arm and a leg in the process.
This post contains affiliate links, which means I make a small commission at no extra cost to you. Please read my full disclosure policy here.
What Is an Infused Oil?
An infused oil is a carrier oil (such as olive oil, sweet almond oil, sunflower oil, or jojoba oil), that has had plant material steeped in it for a period of time allowing the oil to draw out into the surrounding oil some of the plants therapeutic qualities like natural essential oils, and fatty acids.
The type of oil you use depends on whether the product you’re making is for internal use (cooking) or external use (skincare).The benefits of the carrier oil and the properties of the plant matter combined are used to make healing balms and salves, and other skincare products like lip balms, soaps, massage oils and lotions. You can use any combination of carrier oil and herbs that you like. Infused oil can also be used for culinary purposes if you use edible herbs. The infused oil can used to add flavor to sauces, salad dressings, and marinades.
Why You’ll Love infusing oil at home:
Easy To Make: The long infusion method is so easy to start at any time! If you used dried plants, it’s truly a fix-it-and-forget-it projects. The herbs can steep in the oil for a long time and receives more benefits from the plant the longer it sits (at some point it does reach maximum extracted benefits, usually infusions are done for 4 to 6 weeks).
Cost Effective: many of the plants I use for my infusions are FREE! I pick them from my own yard! I often use stinging nettle, dandelion, and plantain (all considered weeds!) for my herb infusions. All plants that grow in my back yard. Since you can use a multitude of different carrier oils, you can pick one for your budget. From high quality jojoba oil, to low quality olive oil. You can make an infusion for under $5 easily.
Customizable: You can use any combination of non-poisonous herbs and spices. As well as any carrier oil you like for your infused oil. I have 3 main recipes I use, and have fun with other combinations as well. My sunshine salve uses calendula and dandelion, and my bug-bite-balm uses plantain, nettle and calendula. I prefer using olive oil, but will sometimes add jojoba as well. I personally stay away from solid carrier oils like coconut oil. Although you can use a solidifying carrier oil if you would like.
More reasons to love this recipe:
Versatile: You can make so many different products with infused oil. I use calendula infused oil in salves, tallow body butter, lip balm, etc! I love having multiple jars of different infused oils made to add any combination to a recipe that I think would be amazing!
Quality Control: When you make a product at home, you have absolute control over the quality of ingredients used. The plants can be wild harvested, or bought online. The oil can be high-quality organic, or cheap Aldi olive oil. It’s totally up to your standards, and your budget. You can also decide how potent you want the infusion to be based on how much plant material is added and how long it steeps. Mountain Rose Herbs is one place where I feel I get quality herbs if I’m buying them online.
What Kind of Plant Material Can You Use For Infused Oil?
I have been referring to this oil as herb infused. But really, you can also use peels, seeds, fruits, spices, petals, leaves, roots, stems, etc. to make your infused oil!
Herbs Commonly Used For Infused Oil:
- Rosehips (technically a fruit)
- Nettle
- Yarrow
- Plantain
- Violet
- Lavender
- Cleavers
- Burdock root
- Rose petals
- Marshmallow root
- Calendula
- Pine needles and resin
- Mint
- Comfrey
- Dandelion
- Rosemary
- Sage
- Citrus Peels
- Chickweed
- Elderberry
- Elder flowers
- Lemon balm
- St.Johns Wort
- Basil
- Chives
- Truffles
- Medicinal mushrooms
- Garlic
- Cayenne pepper
What Type Of Carrier oil To Use:
There are many great options of carrier oil to use for infusing oil. I prefer liquid carrier oils over ones that solidify like coconut oil, or shea butter, cocoa butter. Even for my tallow balm recipe, I prefer to add infused oil over infusing directly into the tallow except for when I am trying to use the herbs for fragrance. Good quality olive oil, grape-seed oil, and sweet almond oil are very commonly used. The oil you choose will also be based on whether you are using the oil for topical use or cooking. Avocado oil and olive oil are great, edible choices for cooking infusions. Jojoba and sweet almond oil are exclusively used for skincare. If you can’t decide what oil you’d like to use, this article does a great job of laying out multiple options!
Oil color may vary:
Why is my oil dark green, light green, yellow or almost white?
The carrier oil you use will impact the color of your salve. Some oils are very yellow like olive oil, very green like avocado oil or grape-seed oil, or very white like coconut oil.
Additionally, the color can also be effected by your herbal oil infusion method. If you use the slow method of dried herbs in oil, the color will be much lighter. If you use the quick method of heat extraction, the color can vary from light to dark green based on the heat, temperature and whether the plants were fresh or dried.
Why Use Dried Herbs?
Using dry plant material is a safe way to infuse oil and avoid bacterial growth. There is very little risk of introducing bacteria into the oil, or the oil going rancid or growing mold. There are however, some herbs that are most beneficial if used fresh like St.Johns wort. Fresh herbs require more involvement, you cannot keep them in oil for a long period of time and they need to be closely monitored for quality. I choose to only use dried plant matter because it’s the easiest and safest method that I have found to infuse oils. I’m a low maintenance girl, I want to be able to make it and leave it without worrying!
Where to get Herbs from?
As far as getting the plants for this recipe, I like to get my dried herbs from Mountain Rose Herbs. (I am not a sponsor of Mountain Rose Herbs I simply like their products.)
Watch For Freshness:
While using dried herbs greatly reduces the chances of your oil going rancid and growing mold, there is always still a chance that could happen especially with oils that aren’t very shelf stable like rosehip seed oil. Infused oils that indicate any change in clarity, color, scent, or taste should be discarded for safety purposes. Some plants do impart color into oil naturally like dandelion and calendula. If the color changes after the plant materials have been removed, then it should be discarded. Adding a natural preservative like vitamin E can help keep oils stable longer, but it will also make them unsuitable for eating. Storing oils in a dark place also helps them last longer. Make sure to write the date on your oil infusion, the older the oil, the more likely it is to go rancid – oils do not last indefinitely.
How To Infuse Oil With Herbs 2 Ways:
How To Make Herb Infused Oil – Long Infusion Method:
Traditionally an old folk method for infusing herbs, this simple method uses the sun and time to naturally infuse the oil. This solar method can be used for both cooking and skincare purposes. Be sure to use edible herbs if you plan on cooking with the infused oil.
Tools you Will Need:
Quart mason glass jar with lid
Tea towel, cheesecloth, or coffee filter
Mesh Strainer
Funnel
Container to put final product into
Ingredients:
Carrier oil
Herbs or spices
Long Method-How To Herbally-Infuse Oil:
Place dried herbs or spices into a clean, dry quart jar. Leave at least 1 to 3 inches of headspace over your herbs to completely submerge with oil
Fill jar with your base oil of choice, making sure to cover the plant material by at least 1 inch. Herbs naturally float to the top, if there is space add more oil. If they still are at the top periodically shake the jar to keep all herbs submerged.
place the lid on the jar tightly and shake well
Place the jar in an area where it will be in direct sunlight like a windowsill at warm to room temperature.
Shake once a day, or more if you think of it.
After 4-6 weeks, (or longer if you desire) strain the herbs out of the oil using a tea towel or cheesecloth. Make sure to squeeze the plants at the end to get as much oil as possible.
Pour into clean glass containers.
Label jars with the date, ingredients, and length of infusion time
For best results store strained oil long-term in a dark and cool place like a kitchen cupboard. A few drops of vitamin E oil can be added to prolong the shelf life for the oils being used for skincare recipes only.
Heat Method For Quick Infused Oil
This quick method uses heat to quickly infuse the oil. This method needs to be more closely monitored, or you may burn your oil and plants! As with the long infusion method, heat infused oils can be used for cooking or apothecary purposes. Be sure to use edible herbs if you plan on cooking with the infused oil.
Tools you Will Need:
Quart mason jar with lid
Tea towel, cheesecloth, or coffee filter
Mesh Strainer
Funnel
Container to put final product into
Crock Pot OR Medium to large saucepan
Ingredients:
Carrier oil
Herbs or spices
Quick Method How To Infuse Oil:
Place dried herbs or spices into a clean, dry quart jar. Leave 1 inch of headspace over your herbs to completely submerge with oil
Fill jar with your oil of choice, making sure to cover the plant material by at least 1 inch. Herbs naturally float to the top.
Place a few cups of water into the bottom of the saucepan or crockpot (you want there to be a few inches off water around the sides of the jar). Submerge a small towel or some canning lid rings into the pot or crockpot.
Place your jar full of herbs into the pot or crockpot on the towel or canning rings and make sure the glass isn’t touching the bottom of the saucepan or crockpot directly.
Cook on the lowest setting preferably between preferably between 100° and 140° F for 1 to 8 hours, until the oil takes on the color and scent of the herb.
Remove from heat and cool oil
Once oil has cooled, strain the herbs out of the oil using a tea towel or cheesecloth. Make sure to squeeze the plants at the end to get as much oil as possible.
Pour into clean glass containers.
Label jars with the date, ingredients, and length of infusion time
For best results store strained oil long-term in a dark and cool place like a kitchen cupboard. A few drops of vitamin E oil can be added to prolong the shelf life for the oils being used for skincare recipes only.
Notes:
If using the heat method, oil will smell burnt if heat is too high. Burnt smelling oil will need to be discarded.
If there is sediment at the bottom of the jar you can strain another time through a coffee filter.
The type of plant material used affects how much you add to the jar before the oil. For example, lavender is very potent you may only want to fill the jar 1/2 way with dried lavender buds. Spices and roots often need much less plant material for infusions. To find a specific amount for a specific ingredient researching a recipe for that exact herb or spice can be useful.
Roots often need to infuse longer to extract all of the benefits. I infuse my herbs a minimum of one month.
How To Make Infused Oil With Herbs and Spices 2 Ways
This tutorial explains two different methods of making herb-infused oils.
1. Long method uses dried herbs or spices and a carrier oil infused over a long period of time while, exposed to sunlight, to make a concentrated oil infusion without using any heat.
2. Quick heat method if you need infused oil in a pinch by using a stovetop or a crockpot.
Instructions
Long Method-How To Herb-Infuse Oil:
Traditionally an old folk method for infusing herbs, this simple method uses the sun and time to naturally infuse the oil. This solar method can be used for both cooking and skincare purposes. Be sure to use edible herbs if you plan on cooking with the infused oil.
Place dried herbs or spices into a clean, dry quart jar. Leave at least 1 to 3 inches of headspace over your herbs to completely submerge with oil
Fill jar with your base oil of choice, making sure to cover the plant material by at least 1 inch. Herbs naturally float to the top, if there is space add more oil. If they still are at the top periodically shake the jar to keep all herbs submerged.
place the lid on the jar tightly and shake well
Place the jar in an area where it will be in direct sunlight like a windowsill at warm to room temperature.
Shake once a day, or more if you think of it.
After 4-6 weeks, (or longer if you desire) strain the herbs out of the oil using a tea towel or cheesecloth. Make sure to squeeze the plants at the end to get as much oil as possible.
Pour into clean glass containers
Label jars with the date, ingredients, and length of infusion time
For best results store strained oil long-term in a dark and cool place like a kitchen cupboard. A few drops of vitamin E oil can be added to prolong the shelf life for the oils being used for skincare recipes only.
Quick Method How To Infuse Oil:
This quick method uses heat to quickly infuse the oil. This method needs to be more closely monitored, or you may burn your oil and plants! As with the long infusion method, heat infused oils can be used for cooking or apothecary purposes. Be sure to use edible herbs if you plan on cooking with the infused oil.
Place dried herbs or spices into a clean, dry quart jar. Leave 1 inch of headspace over your herbs to completely submerge with oil
Fill jar with your oil of choice, making sure to cover the plant material by at least 1 inch. Herbs naturally float to the top.
Place a few cups of water into the bottom of the saucepan or crockpot (you want there to be a few inches off water around the sides of the jar). Submerge a small towel or some canning lid rings into the pot or crockpot.
Place your jar full of herbs into the pot or crockpot on the towel or canning rings and make sure the glass isn’t touching the bottom of the saucepan or crockpot directly.
Cook on the lowest setting preferably between preferably between 100° and 140° F for 1 to 8 hours, until the oil takes on the color and scent of the herb.
Remove from heat and cool oil
Once oil has cooled, strain the herbs out of the oil using a tea towel or cheesecloth. Make sure to squeeze the plants at the end to get as much oil as possible.
Pour into clean glass containers.
Label jars with the date, ingredients, and length of infusion time
For best results store strained oil long-term in a dark and cool place like a kitchen cupboard. A few drops of vitamin E oil can be added to prolong the shelf life for the oils being used for skincare recipes only.
Notes
If using the heat method, oil will smell burnt if heat is too high. Burnt smelling oil will need to be discarded.
If there is sediment at the bottom of the jar you can strain another time through a coffee filter.
The type of plant material used affects how much you add to the jar before the oil. For example, lavender is very potent you may only want to fill the jar 1/2 way with dried lavender buds. Spices and roots often need much less plant material for infusions. To find a specific amount for a specific ingredient researching a recipe for that exact herb or spice can be useful.
Roots often need to infuse longer to extract all of the benefits. I infuse my herbs a minimum of one month.
Be sure to use edible herbs if you plan on cooking with the infused oil.
References:
11 Best carrier oils for skin care
Have you made an oil infusion before? Comment your experience down below!
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This post contains affiliate links, which means I make a small commission at no extra cost to you. Please read my full disclosure policy here.
Very interesting read! Is this the same as essential oils or different? I look forward to trying some of these!
Infused oils are very different than essential oils for multiple reasons. How the oils are extracted and concentrated being the biggest. Let me know if you make any of your own!